Photo: Jennifer Davick; Styling: Lisa Powell Bailey
Prep Time
15 Mins
Cook Time
40 Mins
Cool Time
20 Mins
Yield
Makes 7 cups (serving size: 1 cup)

How to Make It

Step 1

Melt butter with oil in a Dutch oven over medium heat; add bell pepper and next 3 ingredients, and sauté 8 to 10 minutes or until tender.

Step 2

Stir in chicken broth and next 4 ingredients. Bring to a boil; cover, reduce heat to low, and simmer 25 to 30 minutes. Let cool 20 minutes.

Step 3

Process soup, in batches, in a food processor until smooth, stopping to scrape down sides. Return to Dutch oven, and keep warm until ready to serve. Garnish, if desired.

Step 4

Note: To make ahead, let soup cool, and store in an airtight container in refrigerator up to 2 days. Reheat in a saucepan over medium-low heat, stirring often.

Step 5

Note: Nutritional analysis does not include garnishes.

Ratings & Reviews

Red Pepper Soup

JulesCJ
February 24, 2017
One word - AMAZING!

JulesCJ's Review

PGBridges
August 15, 2010
Loved it...added 1 cup of greek yogurt (honey) at the end and re-simmered...at the top of my "favorite's" soup list now!

Diane617's Review

Diane617
November 22, 2009
Everytime my husband and I have company for dinner, I make this soup. It is always a hit, even with picky eaters. Try this recipe and it will soon become a reliable staple in your household.

PGBridges's Review

TereMacarol
March 22, 2009
I love this soup soooo much! So healthy and tasty! I have made it at least 5 times. The only change I made is that I now roast my red (or orange) peppers first. Also if I don't have pears on hand I've used apples. I use a blender too.